Lamb’s lettuce with toasted pine nuts

Ingredients (4 servings)

Preparation

Clean the lamb’s lettuce thoroughly, wash and spin dry. Toast the pine nuts in a non-stick pan until golden brown.
For the dressing: dice the onion very finely. Mix balsamic vinegar with white wine vinegar, pepper and salt (ideally with a small whisk), then stir in the pumpkin seed oil and add the diced onion.
To serve: mix the dressing and lamb’s lettuce in a large bowl and divide among salad plates. Sprinkle the still-warm pine nuts on top.